1.Adjust oven rack to approx 25cm from heat source and preheat grill to high. Beat eggs in a large bowl with 2 generous pinches of salt. Set aside. In a medium oven-proof non-stick frypan, heat 2 tablespoons oil over medium-high heat until shimmering. Add onion and cook, stirring, until just translucent, about 2 minutes. Add diced asparagus and peas, season with salt and pepper, and cook, stirring, until tender but not browned, about 6 minutes.

2.Add egg and cook, stirring, until moist curds have formed throughout, 1 to 2 minutes. Transfer skillet to grill and cook until top is set, about 3 minutes. Let frittata cool slightly. Run a thin spatula around and under frittata to detach any spots stuck to the frypan.

3.Invert a large plate over frypan, and in one quick motion turn frittata out onto plate. Set aside.

4.

Combine shaved asparagus and halved tips with pea shoots/salad greens and mint in a large bowl. Add remaining 3 tablespoons olive oil and the lemon juice, season with salt and pepper, and toss to coat evenly. Cut frittata into wedges and serve with salad on the side